Management & HACCPQuestion 472 of 500
A cooling log shows a batch of chili at 95°F at the two-hour mark. Which entry belongs in the corrective action column?
a.Note that the walk-in was busy and initial the line
b.Retake the temperature in one hour and record it
c.Reheat to 165°F and restart cooling, or discard the chili
d.Move the chili to a colder shelf and finish out the rest of the shift
Explanation
Food that has not reached 70°F within two hours has failed its first cooling limit, so it is either reheated to 165°F and cooled again from the start or discarded. Recording an excuse, waiting another hour, or moving the pan leaves food in the danger zone past the limit the plan set.
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